Low Fat Vegan Pork Tostadas

Fresh, cripsy, and creamy are three words I would use to describe this dish. The raw veggies in the pico de gallo, the oven baked tortilla, and not one but two sauces, create a taste and flavour explosion that will leave you wanting more.

Healthy vegan food doesn’t have to be labour intensive. Not only is this dish oil free, it takes just 15 minutes to whip up. Take the stress out of dinner tonight and make my recipe for vegan pork tostadas. pico de gallo, spicy mayo, and coleslaw.

Place the tortillas in a single layer on an oven tray and place another tray on top to keep the tortillas weighed down
Bake in a 180 degree Celcius oven for 5-7 minutes or until completely crispy (this is a low fat alternative to frying them – all the crunch without the fat)
Set the crispy tortillas aside until you’re ready to construct the tostadas
Break up the pork free shreds and cook in a frypan with 1/4 – 1/2 cup of water for 5-6 minutes
While the pork is cooking, you can quickly make the pico de gallo, mayo for the coleslaw and spicy mayo
For the pico de gallo, mix the red onion, tomato, and capsicum together with some lime juice and set aside to marinade
Blend the silken tofu in a food processor until smooth, transfer 50g of it to a bowl and combine with the sriracha to make the spicy mayo
With the other 75g of blended silken tofu, squeeze in some lime juice along with a little salt and pepper, blending again to combine
Toss the coleslaw mix with this lime mayo until well coated
Bring the pork and water to a simmer and allow all the water to evaporate, you’ll be left with some saucy vegan pork
Spread some of the spicy mayo on top of a crispy tortilla, then top with some pico de gallo, followed by some vegan pork, with some coleslaw on top